Crock Pot Gluten Free Macaroni and Cheese

A simple custard-style crock pot gluten free macaroni and cheese that’s made ridiculously easy without a stove. It’s even easier than the boxed kind since you don’t even have to boil the pasta!

I went from exactly zero slow cookers to two slow cookers in the space of one year. We’ve talked about this before, but I just didn’t get them. You know?

First of all, I’m more hare than tortoise. Slow and steady isn’t generally my thing (unless I’m letting gluten free bread risebecause the payoffs are tremendous). Whenever readers asked me about slow cookers, I would always try to steer them in the direction of pressure cookers (see GFOAS Quick & Easy for more on that).

Second of all, I was really pretty sure that slow cookers made everything into a single, mushy consistency. If you wanted some texture to your food, well slow cookers were just not the way to go.

Along with this ridiculously easy, cheesy, slow cooker gluten free macaroni and cheese, I’m eatin’ some crow. Long live the slow cooker!

I have made this recipe many, many times at this point. I was sold after the first, nearly-failed attempt, though, since I simply could taste its potential. And my family adored failure after failure.

Simply whisk together the bit of flour and the spices into the milk, then pile everything into the slow cooker and let it do its thing. No boiling the pasta ahead of time—that would just be ridiculous.

This meal is so easy, in fact, that it rivals the boxed kind. Frankly I never really thought the boxed kind ewas easier than doing it yourself since you still have to boil the pasta.

The cooking time will vary from slow cooker to slow cooker, and sometimes they have hot spots. The larger the slow cooker you use, the more quickly the dish will cook as the ingredients are more exposed to the heat source.

Once the pasta has noticeably swelled, it’s most likely tender enough for the dish to be done. The first time you make it, get a visual on it after an hour, and then after 2 hours.

You’ll know when it’s ready! And be sure to use a good-quality gluten free pasta, like Barilla gluten free or Delallo gluten free, or your mac and cheese won’t have the texture it should.

And keep in mind that slow cookers vary in their power and how quickly they cook. The cooking time provided is a range for just that reason!

Directions

Grease the liner of a 4, 5 or 6-quart slow cooker with cooking spray and set it aside.

In a measuring cup with at least a 3 cup capacity, pour the evaporated milk. Add the flour, salt, optional mustard powder, and optional paprika, and whisk to combine until all of the powders are fully incorporated into the liquid (especially the flour). Add the egg, and beat to combine. Pour the mixture into the greased slow cooker liner, add the milk and whisk to combine. Add the elbow macaroni and then 2 1/2 cups of the shredded cheese, and mix to combine. Scatter the remaining 1/2 cup shredded cheese on top of the mixture in an even layer.

Cover the slow cooker and cook the macaroni and cheese for 2 to 3 hours on low temperature, or until the macaroni has swelled and is tender. Cooking times will vary from slow cooker to slow cooker. Serve immediately.

I’m not at all interested in getting into a political discussion, on either side of this issue. You’re all entitled to your perspectives, but this food blog is not the proper forum for them.

GPo

February 16, 2015 at 10:45 AM

Thanks for this. Just a note of caution when using Barilla pastas. Mr Barilla is outspoken about his anti-gay ideas. I’m a happily married straight chick but just can’t support companies that are proud to announce such mean-spirited, closed-minded, old-fashioned, and hateful ideas. There are plenty of other GF brands to choose from, presumably with more enlightened families or companies running the show.

Ocala Jo

February 16, 2015 at 9:14 AM

Wonderful! I tried this on Saturday and it took just under 2 1/2 hours in my slow cooker. Unfortunately, I left the lid on and the liner in the heater during dinner and after, it was mush. Lesson learned. The leftovers still taste good and are in the freezer for lunches later in the month. Smoked paprika is a genius touch, as well as powdered mustard. I usually grind peppercorns in my mac & cheese for a bit of interest, but not needed in this recipe. This is a keeper! Thanks, Nicole!

Mimi16

February 15, 2015 at 5:26 PM

I made this today with condensed goat milk, regular Silk soy milk, no extra spices (kid friendly), and veggie cheddar. This allowed the GF and DF (diary free) among us to participate in a yummy, easily prepared lunch. The taste and texture are perfect and this version is so much simpler than my tofu stove top version. Thanks, Nicole!

rowsbud72

February 11, 2015 at 9:43 AM

Has anyone tried this without the egg? Or with an egg substitute? :) Thanks!

JK15

February 17, 2015 at 7:14 PM

I made this today for dinner and used a powdered egg substitute. I used brown rice noodles from Costco and a gluten free flour blend that I had. I also added finely diced onion. I started this a little late and just used cold milk (no canned) so I put the temp to high for the first half hour then to low. Just checked it after one and a half hours total and it is done and wonderful. Thanks for posting this recipe. So easy and so good!

Oh my gosh, can’t believe it has taken me this long to find your blog! Can’t wait to try the Mac n Cheese recipe, but am literally SOOO excited about all the other yummy recipes I just browsed through! I have the same GF recipes on rotation, can’t wait to add some variation in our diet. Thanks!

joy

February 10, 2015 at 12:33 PM

I made it today for our second snowday this week. It cooked in 2 hrs. I would leave out the smoked paprika next time. It gave it a smokey flaver that my daughter didn’t like. Other than that, it was perfect and easy

Lucy

February 10, 2015 at 10:31 AM

Thank you Nicole :)

mamastone

February 9, 2015 at 4:15 PM

I make This with goat cheddar and smoked goat gouda with condensed almond milk, that way all my kids can eat it

AmyD.

February 11, 2015 at 11:30 AM

Where do you find condensed almond milk?

mamastone

February 11, 2015 at 5:24 PM

I make it on the stovetop. Just cook it down on low heat it takes some time but if you can’t have dairy it’s worth it. You can make sweetened condensed almond milk too. If I need a cup I start with 1 2/3 then cook it down. Stirring frequently. I hope this helps you. I found recipe online but I lost it.

I buy it on amazon.com in cases, often, and when Barilla goes on sale at my regular grocery store (and gluten free isn’t excluded, which it usually isn’t), I buy it there!

Annette

February 9, 2015 at 11:02 PM

They have Barilla GF pasta at our local Walmart. It’s by the regular pasta, not in the GF section.

Jennifer S.

February 9, 2015 at 11:01 PM

Target has it and it goes on sale as well.

Donia Robinson

February 9, 2015 at 1:02 PM

Indeed, it would be ridiculous to have to pre-boil the noodles! When I started reading this recipe, I thought, “Oh, she had better not tell me to pre-boil those noodles or I will refuse to make this.” I won’t be able to indulge, but my family will appreciate this recipe. Thank you!!! This is great!!

If it’s any guide, the slow cooker you see in the photos is a round 5-quart Crock Pot, Mare. I’m not sure I’d fully double the recipe—maybe multiply it by 1.5—since remember the pasta swells as it cooks. You don’t want to pack it in, or it won’t cook properly and the pasta will be mushy by the time it’s done cooking. Hope that helps!

Mare Masterson

February 9, 2015 at 12:35 PM

Thanks!

Suz

February 9, 2015 at 10:06 AM

Is there a sub for the can of evaporated milk? I do not like hormones in my milk and better yet prefer organic dairy. I haven’t found condensed milk that doesn’t have hormones.

Mare Masterson

February 9, 2015 at 10:07 AM

Suz, Evaporated milk is milk that has been cooked down to allow some of the water content to evaporate. The concentrate is canned, and the result is a heavier tasting milk with a slightly toasted or caramelized flavor. If you don’t have any, make your own: To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup.

youngbaker2002

February 9, 2015 at 1:58 PM

hi suz! nicole also has a recipe for sweetened condensed milk here on the blog. you can use whole milk, coconut milk, or evaporated milk.

Michelle Olson

February 9, 2015 at 9:15 PM

If I boil down almond milk, will it be too strong in the Mac and cheese?

Jennifer S.

February 9, 2015 at 9:55 AM

GENIUS! My little guy wants mac-n-cheese for his family b-day party coming up and I wasn’t quite sure how I was going to do it …now I do!!! you rock!